In a food processor, combine 2 ½ cups of flour and 1 tsp of kosher salt. Pulse in 1 cup of diced cold butter until the mixture resembles small peas. Gradually add ½ cup of ice water while pulsing until the dough clumps together. Wrap the dough in plastic wrap and chill in the refrigerator for at least 1 hour to ensure a flaky crust.

In a skillet over medium heat, add 6 diced thick-cut bacon slices and cook until crispy, about 5-7 minutes. Once cooked, transfer the bacon to a paper towel to drain excess fat. In the same skillet, sauté 1 diced large onion in the reserved bacon fat until softened and translucent, around 4-5 minutes. Combine the cooled bacon with the sautéed onions.

Using a mandolin or food processor, thinly slice 2 lbs of Yukon Gold potatoes into uniform rounds. This will ensure even cooking throughout the Potato Bacon Pie. Once sliced, place the potatoes in a bowl of cold water to prevent browning while you prepare the next steps.

In a mixing bowl, whisk together 1 cup of heavy cream, 2 tsp of all-purpose flour, 1 ½ tsp of kosher salt, and ⅛ tsp of black pepper until smooth and well combined. This mixture will create a luscious filling for your Potato Bacon Pie, enhancing the creamy layers of potatoes and crispy bacon.

Preheat your oven to 350°F (175°C). Roll out one disc of the chilled dough to fit into a 9-inch pie plate. Layer 1/3 of the sliced potatoes, followed by 1/3 of the bacon and onions, and then 1/3 of the shredded cheddar cheese. Drizzle the cream mixture over the layers, and repeat this process until all ingredients are used, finishing with the last layer of potatoes on top.

Roll out the remaining dough disc and cover the filling of the assembled Potato Bacon Pie. Seal the edges tightly, and create vent slits on top to allow steam to escape. You can use a fork to crimp the edges, giving it a beautiful finish and enhancing its rustic charm.

Place the assembled pie on a baking dish to catch any drips. Bake in the preheated oven for 60-90 minutes, or until the crust is golden brown and the edges are bubbling. To check for doneness, insert a knife into the filling; it should slide through the potatoes easily. Allow the pie to cool for 15-30 minutes before slicing to set the filling.